Sure, this is an “arugula salad,” but it’s the beet noodles that steal the show.
My spiralizer is fairly new and, up until this point, I’d only spiralized cucumbers and zucchini (psst: shrimp and zucchini noodles here). The funny thing is, I think I like spiralizing beets the most! They’re deliciously simple and their color alone is b-e-a-utiful. For the beet noodles, I used the skinniest blade on my spiralizer, but the middle one works well too.
So what’s in this so-called salad, anyway? We’ve got arugula, beet noodles, peas, and sliced cherry tomatoes drizzled with balsamic vinegar and a bit of olive oil. If you’re looking for a fresh salad or a way to use up leftovers (hey, cooked peas!), this is it!
Beet Noodle Arugula Salad
- 2 cups arugula
- 1 medium-sized beet
- 1/2 cup cooked peas
- 1/4 cup cherry tomatoes, sliced
- 1 T balsamic vinegar
- 1 T olive oil
How To Make It:
1. Slice ends off of beet and put it through the spiralizer. Set noodles aside.
2. Fill bowl with arugula, peas and tomatoes. Add beet noodles on top.
3. Drizzle with vinegar and oil. Enjoy!
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